Classic Fettuccine Alfredo
A short list of butter, cream, and parmesan comes together into the silky, glossy sauce that makes fettuccine alfredo a comfort food classic.
Alfredo does not need much to taste right, just good parmesan, real butter, and a light hand so the sauce does not break. Warming the cream gently with a touch of garlic before the cheese goes in keeps everything smooth instead of grainy. Toss the pasta directly in the sauce off the heat so it thickens naturally as it cools slightly.
Ingredients
Method
Tap a number to mark a step doneBring a large pot of salted water to a boil and cook the fettuccine until al dente, reserving a cup of the cooking water before draining.
Melt the butter in a large skillet over medium heat, add the garlic, and cook for 30 seconds until fragrant but not browned.
Pour in the heavy cream and bring to a gentle simmer, then reduce the heat to low and cook for 3 minutes.
Remove the skillet from the heat and whisk in the parmesan a handful at a time until the sauce is smooth and glossy.
Add the drained fettuccine to the skillet and toss well, adding reserved pasta water as needed until the sauce clings to the noodles.
Season with salt and black pepper, divide among bowls, and top with chopped parsley before serving right away.
Kitchen note
Take the sauce off the heat before adding the parmesan, since direct heat can cause the cheese to clump instead of melting smoothly.
